1
can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1 1/2
cups French-fried onions
Salt and pepper, as desired
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Steps
1
Heat oven to 425°F. Spray 14 mini muffin cups with cooking spray.
2
Microwave frozen green beans as directed on bag for maximum time; drain. Set aside generous 1/2 cup of the soup. In large bowl, mix green beans, remaining soup, 2/3 cup of the French-fried onions, and the salt and pepper.
3
Unroll pie crust on work surface. Using 2 1/2-inch round cutter, cut 14 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently and pinching dough to form cup. Prick bottom and sides of each with fork. Evenly spoon green bean mixture into pie crusts.
4
Bake 10 to 12 minutes or until light golden brown. Sprinkle with remaining French-fried onions. Heat reserved soup; serve with casserole minis.
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To save on time, the pie crust rounds can be placed in the muffin pan and the filling can be prepared ahead of time. Cover and refrigerated separately for up to 4 hours. Fill pie crusts with green bean mixture and bake according to recipe adding 1 or 2 minutes to bake time.
Two pouches (9 oz each) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce can be used in place of the can of mushroom soup.
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